Chettinad Egg Curry
Ingredients (Serves 5 - 6):
For Roasting and Grinding:
Cloves -- 7
Cinnamon -- 3 inch piece
Dry red chilli -- 4
Coriander seeds -- 1 tbsp
Black pepper -- 1 tsp
Cumin seeds -- ½ tsp
Fennel seeds -- 1 tsp
Poppy seeds -- 1 tsp, Or 6 - 8 almonds/cashews
Grated coconut -- ½ cup
Onion -- 2 medium size, around 3 cups, finely chopped
Tomato -- 2 medium size, around 1½ cups, chopped
Garlic -- 3 cloves
Ginger -- 1 inch piece
Green chillies -- 1 - 2
Turmeric powder -- 1/4 tsp
Salt -- to taste
Coriander leaves -- 2 sprig, for garnishing
Eggs -- 6 nos.
Red chilly powder -- ½ tsp
Oil -- 3 tablespoons
Mustard seeds -- ½ tsp
Fennel seeds -- ½ tsp
Bay leaves -- 1
Curry leaves -- 1 spring
Hard boil egg for 10 - 12 minutes. Once done, remove the shell and prick using a fork. Keep aside.
Meanwhile, dry roast all the ingredients given under "For Roasting and Grinding" except poppy seeds/nuts. On a low flame roast until the coconut is brown in colour. Add the poppy seeds/nuts and turn the flame off. Let it cool to room temperature.
Grind to make a smooth paste by adding required water.
Make a paste of ginger, garlic and green chilly. I prefer using a mortar and pestle for this.
Take a pan and heat oil in it. Add the eggs followed by red chilly powder and required salt. Fry it rolling in the pan, so it gets fried with the masala coating. Drain the eggs from the oil and keep aside.
Add mustard seeds, fennel seeds and bay leaves to the oil(Add more oil if required). Let them splutter.
Add chopped onion with curry leaves. Saute it till the onion is translucent. Add the freshly ground ginger garlic green chilly paste and fry for 1 - 2 minutes.
Add the chopped tomato and cook till the tomato is mashed up. Then add the ground masala and turmeric powder. Mix well.
Once the masala gets cooked well, add 1-2 cups of water. Let it boil in medium flame.
When the gravy becomes thick and the oil oozes out from the gravy, add eggs, mix it well and turn off the flame. You can cut the eggs into half if required. I like it that way so that more masala gets into it.
Garnish with finely chopped coriander leaves.
Reciepe Courtesy: Umas Kitchen
Paalaada - Rice crepes with Egg & Coconut Milk
Ingredients (Serves 4):
Rice -- 1 cup, I used Sona masoori
Eggs - 1
Coconut Milk -- 1 cup, Regular whole milk works well too
Water -- as required
Salt -- to taste
Wash and soak rice for 4 - 6 hours.
Grind it adding the coconut milk / whole milk. Add more water as required. Grind it until it is really smooth.
Add the eggs and blend it well.
Add salt and give a mix. The batter should be of buttermilk consistency. Add more water if required.
Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan.
This takes only 10 - 20 seconds to cook. Once it is cooked, fold it into triangles.
Serve hot with any spicy gravy. It made a good combo with the chettinad egg curry.
Reciepe Courtesy: Youtube